Sautéed Sweetbreads with Cipollini and Squash | RICARDO

Ingredients

• 1 1/2 lb (675 g) veal sweetbreads
• 1 package 10 oz (280 g) cipollini onions (or pearl onions)
• 3 tablespoons (45 ml) butter
• 1 tablespoon (15 ml) balsamic vinegar
• 1 tablespoon (15 ml) honey
• 4 cups (1 litre) butternut squash, peeled, seeded and diced (1 small squash)
• 2 tablespoons (30 ml) olive oil
• 1/2 cup (125 ml) white wine
• 1 cup (250 ml) veal stock (or chicken broth)
• 4 cups (1 litre) baby spinach
• Salt and pepper